I’m a sucker for donuts, but for some reason I have never tried to do a batch of these babies at home. I don’t even have a donut pan! That’s why donut bites are the perfect solution to put an end to any donut cravings, and they’re just the right portion. I find bite-sized baked goods the best choice for casual parties or to give as a gift, or you know… just because you fancy something sweet.

What you’ll need

Yields 12-14 donut bites or 6-8 large donuts
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 shake of cinnamon
1/2 cup soy milk
1/4 teaspoon white wine vinegar
1/2 teaspoon vanilla
Egg replacer for 1 egg (I used Ener-G Egg Replacer)
4 tablespoons sunflower spread (or any vegan margarine)
Your favorite vegan chocolate bar (I used Plamil Dairy Free Milk Chocolate)
Optional:
Crushed walnuts
Vegan smarties (I used Buntinies)

Pre-heat over at 350ºF / 180º C.
Combine dry ingredients in a bowl with a whisk to mix thoroughly.
In a small saucepan, combine wet ingredients over medium low heat & mix until margarine is melted. Don’t make this too hot for the dough!
Add wet to dry & mix until combined, forming a soft spongy dough.
Using a tablespoon measure, scoop out dough into an ungreased nonstick pan & smooth out the tops of them. I used a muffin pan since I don’t own a proper donut pan yet, which works just fine if you’re making bite-sized donut holes like I did. You can also make fun shapes in those molded silicone pans, which is great for kids.
Now you bake them for 12 minutes or until a tester comes out clean.
Invert the hot pan over a cooling rack to release the donuts and allow them to cool completely before coating.

For the chocolate coating
Melt the chocolate over a double boiler and remove from the heat when all is melted.
Dip your donuts into the chocolate until the top is fully covered and place on a wire rack to cool off.
Sprinkle crushed walnuts or vegan Smarties, or whatever you prefer!

Every given Saturday or Sunday morning, me and the boyfriend put up an amazing breakfast just for the two of us. It has become our favorite weekend tradition – it ain’t weekend without pancakes.
Since we became vegan, I had to adapt my good old pancake recipe. As I hate following recipes, after two not-so-successful attempts, I finally mastered the most perfect pancakes with no need for eggs.
I can assure you this gives them a nice fluffy inside while crispy on the outside, and they’re also super easy to make.

What you’ll need

For 2 people
1 cup plain white flour
2 tsp sugar
1 tsp salt
1 tsp vanilla extract
1 cup soy milk
2 tsp baking powder
1 tsp xantan gum
2 Tbsp melted sunflower spread

Mix all the ingredients in a big bowl. I always melt the butter in a non-stick pan while doing it, which you can reuse for the pancakes, and add it at last to the batter. Let it heat for about 3 minutes.
Leave a tiny bit of butter in the frying pan, and put the batter in the pan until it covers all the surface. Remember you don’t have to use a huge amount of batter, a thin coat of 0,5 cm should be enough as it will rise.
Cook the pancakes until the bubbles on top start breaking then flip.

Stack the pancakes on the plates and add in your favorite toppings.

Maple syrup is a must. Peach soy yoghurt or vanilla custard are my favorites, especially when sprinkled with fresh strawberry chunks.